Chinatown: Sweet Sour Spicy Salty

by Ross Dobson
Photographed by Mikkel Vang

Whitecap Books | August 25, 2005 | Trade Paperback |

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Demystify the secrets of Chinatown. In many large cities you will find a Chinatown: a hyper-dynamic, buzzing, exciting enclave alive with exotic colors, sounds, smells, flavors and ingredients. To many of us these ingredients will look, smell and sound mysterious: Szechuan peppercorns, dried tangerine peel, lotus flowers, liquorice root, cinnamon bark, yellow rock sugar, five-spice, star anise, to name only a few. Chinatown explores some of these magical and exotic ingredients, combining them with fresh produce to create a simple but intensely flavored cuisine. The four chapters cover sweet, sour, spicy and salty recipes that include: Duck Spring Rolls with Orange-Anise Dip Lychee Delight Steamed Eggplant with Cumin and Black Bean Shredded Chicken, Celery Leaf and Three-Nut Salad Salt and Pepper Trout with Cress and Lemon Spicy Yellow Rice Ginger and Almond Cake with Jasmine Tea Ice Cream

Format: Trade Paperback

Dimensions: 192 Pages, 8.27 × 10.24 × 0.39 in

Published: August 25, 2005

Publisher: Whitecap Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1552856933

ISBN - 13: 9781552856932

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Chinatown: Sweet Sour Spicy Salty

Chinatown: Sweet Sour Spicy Salty

by Ross Dobson
Photographed by Mikkel Vang

Format: Trade Paperback

Dimensions: 192 Pages, 8.27 × 10.24 × 0.39 in

Published: August 25, 2005

Publisher: Whitecap Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1552856933

ISBN - 13: 9781552856932

Read from the Book

Lotus flowers and liquorice root In most cities you will find a Chinatown: a buzzing electric enclave of neon-bright lights alive with exotic colors smells and flavors. Colorful paper parasols fire-red lanterns dragons and fire crackers wait to explode Into a celebration of color and movement. Noodle houses dim sum houses and mahjong rooms compete with the sound of the wok charn clanging as it hits the wok. Metal on hot metal breathing heat and life into food. The wonderful flavors of Chinatown. The crazy chaotic buzz of a Chinatown market. The intoxicating and seductive smells of barbecue and spice. To many of us the ingredients sold here will look smell and sound irresistibly exotic: sichuan peppercorns, dried tangerine peel, rock sugar, lotus flowers and liquorice root. Chinatown will explore some of these magical ingredients combining them with fresh produce to create a simple and flavor-explosive cuisine. A cuisine with celestial flavors. The flavors of Chinatown. Salt is of the earth. Salt is the humble and ancient soya bean as old as culinary time itself. It is soy sauce. Pure organic salt preserves and balances flavor. Spice is explosive and fiery. Chillies. Fresh and dried large and small hanging like fireworks on a fuse. Spice is intoxicating and complex. The heady aromas of a Chinatown spice market sending our senses into a spin. Sour is zest and tang. A yin and yang balance. Vinegars clear and crisp or rich and dark, resonating a malty depth of flavor. Sour is cit
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Table of Contents

Lotus flowers and liquorice root

Salt

Spice

Sour

Sweet

Basic recipes

Glossary
Index

From the Publisher

Demystify the secrets of Chinatown. In many large cities you will find a Chinatown: a hyper-dynamic, buzzing, exciting enclave alive with exotic colors, sounds, smells, flavors and ingredients. To many of us these ingredients will look, smell and sound mysterious: Szechuan peppercorns, dried tangerine peel, lotus flowers, liquorice root, cinnamon bark, yellow rock sugar, five-spice, star anise, to name only a few. Chinatown explores some of these magical and exotic ingredients, combining them with fresh produce to create a simple but intensely flavored cuisine. The four chapters cover sweet, sour, spicy and salty recipes that include: Duck Spring Rolls with Orange-Anise Dip Lychee Delight Steamed Eggplant with Cumin and Black Bean Shredded Chicken, Celery Leaf and Three-Nut Salad Salt and Pepper Trout with Cress and Lemon Spicy Yellow Rice Ginger and Almond Cake with Jasmine Tea Ice Cream

About the Author

Ross Dobson has his own café and catering business in Sydney before venturing into the world of food publishing. Ross now works as a food writer, food stylist and recipe writer for a variety of newspapers and magazines, such as The Sydney Morning Herald, Sainsbury''s Magazine and BBC''s olive. Ross has also been a contributing author to many cookbooks.

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